In With The New!

Leaves are changing, and temperatures are dropping. That can only mean that October is here, and the new academic year is in full swing.

This month at the Sprout, we explore all things new. Our writers creatively take on this topic in a myriad of ways. Right out of the gate, Sprout editor Sheryl Lynn Carvajal gives us a new perspective on the unique food culture at Friedman. What she learned may surprise you.

Sandra Rosenbluth digs into the latest food-shopping trend of grocery delivery. Cailin Kowalewski gives us an inside look at the new FINI grant system, which aims to increase fruit and vegetable consumption among SNAP participants through incentives programs.

Matt Moore sits down with the reestablished and renamed student group, Friedman Business Link, which aims to connect interested students to private industry opportunities. On behalf of the Friedman Justice League, Rebecca Harnik gives us a glimpse into the first social justice certification program for businesses and farmers in North America. Alison Brown interviews alumna Tambra Raye Stevenson about her food justice advocacy and policy work.

Mimi DelGizzi reviews the new, acclaimed pizza restaurant, Pastoral, in Boston’s Fort Point neighborhood. Got leftovers after a great dinner out? Your to-go box can take on new life with Michelle Borges’s recipes to liven up leftovers.

You’re sure to find something new to chew on in this issue!

Lara and Sheryl

In this issue:

We are nutrition students fighting the fight against obesity, food deserts, and working towards policy change. So why are unspoken food rules and silent judgment commonplace within the walls of Jaharis?

Following a brief hiatus, Friedman Business Link (formerly known as Tufts Food Works) will return this fall.Its goal is to provide resources for students interested in the private sector, food industry, and entrepreneurship through conversation, education, and connections.

Food justice champion Tambra Raye Stevenson continues to inspire. The Oklahoma native and Washington DC-based food policy advocate takes us on her spiritual, professional, and passion-driven journey to advocate for good nutrition and social justice for all.

In keeping with “all things new,” this month’s recipes take a new approach to reheating leftover food. Half-eaten sandwiches find a place at the breakfast table, and overwhelming portions of mashed potatoes are blended into a satisfying lunch for the next day.